It's always risky taking a new dish to a gathering. It's especially risky when you're the new dish going to the gathering. But, liking to plant my flag in the culinary prowess camp early with new folks, I faced the challenge head on. And I - gasp - baked.
Those of you who read the blog regularly know I'm not one for recipes or measuring per se. So baking and I have a touchy relationship, being that such things are important in baking. I can, however, handle crisps and cobblers because other than remembering some proportions for the topping (and there's even some flexibility there) I get to play around a bit and usually not mess things up too bad.
I've done some mixed berry crisps before, but I decided to take a new spin - peach and blueberry crisp. I had blueberries leftover from last season but I was a little worried about texture after so long in the freezer. I decided to make a blueberry syrup - bit of water, bit more sugar and a nice slow boil and I was good to go. I tossed the peach slices in a little sugar (less than normal because I'd sweetened the blueberries) and corn starch. Then I drizzled the blueberry syrup over the peaches. I was worried about how soupy the mix would be so I started to cook the fruit a bit before adding the topping. When I was comfortable that it wouldn't be a total mess, on went the topping.
The crisp came out pretty good - a tad soupier than I would have liked but the flavor was good and my hosts were very gracious and seemed to enjoy it. I even ended up with some extra blueberry syrup. I sense some vanilla ice cream in my future!